Introduction
At Love With Recipes, our goal is to bring you authentic, satisfying dishes that celebrate traditional flavors with a modern touch. This recipe, known as Baltimore Krabben, is a hearty, comforting German-inspired stew that showcases the subtle sweetness of Kohlrabi combined with the savory richness of Mettwürstchen (minced sausage) and the creaminess of a seasoned sauce. Perfect for cozy family dinners or a hearty lunch, this dish offers a wonderful balance of flavors and textures that will leave you craving more. Rich in nutrients, easy to prepare, and deeply flavorful, Baltimore Krabben is a testament to the comforting power of simple, well-constructed home cooking.
Needed Equipment
- Large soup pot or Dutch oven
- Sharp chef’s knife
- Cutting board
- Measuring spoons
- Measuring cups
- Whisk or fork (for mixing)
- Soup ladle or large spoon
- Small bowl (for preparing the sauce)
- Peeler (optional, for peeling Kohlrabi and potatoes)
- Stove or cooktop
Tags
German Cuisine, Hearty Stew, Comfort Food, Dairy-Free, Family Friendly, Quick & Easy, Traditional Recipes, Homemade Soup
Serving Size
This recipe yields approximately 4 to 6 servings, depending on portion size and appetite.
Difficulty Level
Moderate. Suitable for home cooks with basic knife skills and familiarity with stovetop cooking. The process involves multiple steps but remains straightforward with clear instructions.
Allergen Information
- Contains dairy (sahne / cream)
- Contains sausage (pork-based meat product)
- Potential allergies: gluten (from flour – optional, if used for thickening)
Note: If avoiding dairy or gluten, substitutions are available (see Tips and Tricks section).
Dietary Preference
Not suitable for vegan or vegetarian diets due to the inclusion of sausage and cream. Can be adapted for gluten-free diets by using gluten-free thickening agents.
Course
Main Course / Hearty Meal
Cuisine
German & Central European
Ingredients
| Ingredient | Quantity |
|---|---|
| Kohlrabi | 6 large bulbs |
| Potatoes | 500 grams |
| Mettwürstchen (minced sausage) | 4 pieces |
| Mehl (flour) | 1 tablespoon |
| Sahne (cream) | 125 milliliters |
| Salt | to taste |
| Pepper | to taste |
| Muskat (nutmeg) | a pinch or to taste |
Instructions
Preparation of Vegetables and Sausage
Start by thoroughly washing the Kohlrabi bulbs and the potatoes under cold running water. Ensure that all dirt and debris are removed, especially since Kohlrabi tends to have residual soil in its creases. Next, peel the Kohlrabi using a sharp vegetable peeler or paring knife, removing the tough outer layer. The peel should be discarded. Similarly, peel the potatoes to remove any skins that may have blemishes or eyes. Once peeled, cut both Kohlrabi and potatoes into uniform cubes approximately 1-inch in size. This ensures even cooking and proper texture.
Now, focusing on the Kohlrabi leaves, identify the large, mature leaves attached to the bulbs. Use a sharp knife to carefully remove these large leaves, setting them aside for optional use or discard if only the smaller, tender leaves are to be chopped finely. With a sharp kitchen knife, finely chop the small Kohlrabi leaves for later incorporation into the stew. These tender leaves add a subtle earthy flavor and nutritional value to the dish.
Cooking of Sausages and Vegetables
Place the Mettwürstchen in a large pot filled with approximately 1 liter (about 4 cups) of cold water. Heat the water over medium-high heat, bringing it to a gentle boil. As the water heats, the sausages will start releasing their juices and flavor into the water, infusing the broth with savory notes. Allow the sausages to cook for approximately five minutes, ensuring they are heated through and slightly firm but not overcooked.
After the initial five minutes, gently add the prepared potato cubes to the boiling water, stirring occasionally. Continue to cook for an additional ten minutes, allowing the potatoes to become tender but not breaking apart. Once the potatoes are halfway cooked, add the Kohlrabi cubes and continue to simmer.
Simmering and Flavor Development
Season the stew with salt and freshly ground black pepper according to your taste. Cover the pot partially and let the stew simmer gently for another 10 minutes. During this time, the vegetables will soften, and the flavors will meld beautifully. Check the stew for doneness by piercing a piece of potato or Kohlrabi with a fork; it should melt in your mouth when ready.
Preparing the Cream Mixture and Thickening
In a small bowl, combine the flour with the cream. Whisk vigorously until the mixture is smooth and no lumps remain. This mixture acts as a thickening agent that will add creaminess and body to the stew. Season the cream mixture with a pinch of salt, pepper, and freshly grated nutmeg for a warm, aromatic flavor profile.
Gradually pour this mixture into the simmering stew while stirring continuously to prevent lumps from forming. Continue to cook on low heat for another 2-3 minutes, allowing the sauce to thicken slightly. This step enriches the stew and creates a velvety texture that complements the tender vegetables and sausages.
Adding the Finishing Touches
Finally, incorporate the finely chopped Kohlrabi leaves into the stew. Stir well to distribute the greens evenly throughout. Allow the stew to simmer for an additional 2-3 minutes, giving the leaves time to wilt and impart their delicate flavor. Taste and adjust the seasoning with additional salt and pepper if necessary.
Remove the pot from heat once the greens are wilted and the flavors have melded. Your Baltimore Krabben is now ready to be served.
Preparation Tips
- Ensure all vegetables are cut uniformly to promote even cooking.
- For a richer flavor, sauté the Kohlrabi leaves briefly in a pan with a little butter before adding them to the stew.
- If you prefer a thicker stew, increase the amount of flour or use a potato masher to mash some of the cooked vegetables before adding the cream mixture.
- For a vegetarian version, substitute the sausage with seasoned plant-based sausage or omit altogether, increasing the potatoes and adding extra vegetables for bulk.
Nutritional Information
| Nutrient | Per Serving (approximate) |
|---|---|
| Calories | 250 kcal |
| Protein | 12 g |
| Carbohydrates | 30 g |
| Fat | 10 g |
| Sodium | 700 mg |
| Fiber | 6 g |
| Vitamins & Minerals | Rich in Vitamin C, potassium, and dietary fiber |
Tips and Tricks
- Vegetable prep: Cutting vegetables into uniform sizes ensures even cooking and optimal texture.
- Flavor enhancement: Adding a splash of white wine or a bay leaf during cooking can deepen the flavor profile.
- Vegetable substitution: For a different flavor, try adding carrots or parsnips along with the potatoes.
- Vegetarian adaptation: Use smoked paprika or liquid smoke to impart a smoky flavor without meat.
- Serving suggestion: Garnish with fresh herbs such as parsley or chives for presentation and added aroma.
Add-ons and Variations
- Chopped fresh dill or parsley sprinkled on top before serving
- Adding sautéed onions or leeks for extra sweetness
- Including a dash of hot sauce or paprika for heat
- Serve with crusty bread or rye bread on the side
Side Dishes
- Rustic German rye bread or crusty baguette
- Pickled vegetables or sauerkraut for added tang
- Simple green salad with vinaigrette
- Beer or apple cider to complement the hearty flavors
Improvements
- Use homemade broth instead of water to enrich the base flavor
- Incorporate additional herbs such as thyme or bay leaves during cooking
- Finish with a squeeze of lemon juice or a splash of vinegar to brighten flavors
- Experiment with adding other seasonal vegetables like carrots, celery, or peas
Save and Store
Allow the stew to cool completely before transferring leftovers into airtight containers. Refrigerate for up to 3 days. For longer storage, freeze in portions for up to 2 months. Reheat gently on the stovetop or in the microwave, adding a splash of water or cream to restore the desired consistency.
FAQ
Can I make this recipe vegetarian?
Yes, substitute the Mettwürstchen with vegetarian sausage or omit it altogether. Enhance flavor with smoked paprika or liquid smoke for depth.
Is Kohlrabi difficult to prepare?
Not at all. Simply peel, chop, and incorporate into your dish. The tough outer layer comes off easily with a sharp peeler or knife.
How can I make this dish gluten-free?
Replace the regular flour with gluten-free alternatives like cornstarch, rice flour, or gluten-free baking mix. Adjust the quantities accordingly to achieve desired thickening.
What other vegetables pair well with this stew?
Carrots, parsnips, leeks, or celery can add additional flavor and nutrition. Add them during the initial cooking stages.
Conclusion
In essence, Baltimore Krabben is a celebration of hearty, wholesome ingredients brought together in a simple yet flavorful stew. Its origins highlight the beauty of central European cuisine—using root vegetables, fresh greens, and savory meats to create comforting dishes that nourish both the body and soul. Perfect for adapting to dietary needs or customizing with your favorite vegetables, this stew exemplifies the timeless appeal of rustic cooking. Whether enjoyed on a cold winter evening or served as a special family meal, it promises satisfaction with every spoonful. At Love With Recipes, we encourage you to embrace the nuances of traditional recipes while making them your own, and this dish is no exception—a delightful testament to the elegance of hearty, home-cooked cuisine.
References
For more insights into traditional German dishes and techniques, refer to “The German Cookbook” by Mimi Sheraton and “Germany: The Cuisine” by Karl-Heinz Weber.